Italian Herbed Shrimp Kebabs

Photo: Randy Mayor; Styling: Jan Gautro

The pestolike marinade would also work well on chicken breasts or scallops.

Yield: 4 servings (serving size: 1 kebab)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 30%
  • Fat: 7.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 35.5g
  • Carbohydrate: 4.7g
  • Fiber: 1g
  • Cholesterol: 259mg
  • Iron: 4.7mg
  • Sodium: 555mg
  • Calcium: 113mg

Ingredients

  • 1/2 cup packed fresh basil leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 garlic clove
  • 4 teaspoons extravirgin olive oil, divided
  • 24 peeled and deveined jumbo shrimp (about 1 1/2 pounds)
  • 1 medium zucchini, cut into 20 (1/2-inch-thick) slices
  • Cooking spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

  1. 1. Prepare grill to medium-high heat.
  2. 2. Place first 6 ingredients in a blender or small food processor; add 2 teaspoons oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl; toss well to coat. Let stand at room temperature 15 minutes.
  3. 3. Thread 6 shrimp and 5 zucchini slices alternately onto each of 4 (12-inch) skewers. Drizzle kebabs evenly with remaining 2 teaspoons oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Sprinkle evenly with salt and pepper.
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